Bacon butties on white bread with homemade HP


You'll need

500 gm green bacon, cut into rashers 2 small loaves of soft white bread, thickly sliced, or 8 small soft white rolls For spreading: softened butter   HP sauce 2 tbsp olive oil ½ onion, finely chopped 2 garlic cloves, finely chopped 200 ml apple cider vinegar 180 ml (¾ cup) tomato sauce 150 gm brown sugar, plus extra to taste 125 ml (½ cup) apple juice 125 ml (½ cup) malt vinegar 2 tbsp blackstrap molasses (see note) 1 tsp black peppercorns, coarsely ground ½ tsp ground cloves ½ tsp ground cardamom Pinch ground cinnamon

Method

  • 01
  • For HP sauce, heat oil in a saucepan over medium-low heat, add onion and garlic and stir occasionally until tender (7-8 minutes). Add remaining ingredients and simmer, stirring occasionally, until reduced to a thick sauce consistency (45-50 minutes). Season to taste, adding a little extra vinegar or sugar to taste, and set aside to cool. Pour into a sterilised jar or container. Makes about 500ml. HP will keep refrigerated for a month.
  • 02
  • Heat a large non-stick frying pan over medium heat. Add bacon rashers in batches and cook, turning once, until golden (3-4 minutes). Set aside and keep warm. Add bread slices to pan in batches and cook, turning once, until just golden (1-2 minutes). Spread with butter, top half the slices with bacon, drizzle with HP sauce, sandwich with remaining bread and serve warm.
Note Blackstrap molasses is available from select health-food shops.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

If they’re good enough to be served as late-night snacks at Kate and William’s wedding, they’re good enough for us.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A nice cup of tea.

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